Thymus

Thymus

Varieties  - Numerous varieties

 Common (Garden) Thyme Thymus Vulgaris   -

Details of other varieties will be posted http://wangicommunitygarden.blogspot.com.au

Evergreen hardy perennial growing 20-30cm.

Propagation.  Softwood cuttings Only a few Thymes such as Common Thyme propagate successfully from seed.  Sow seeds in early spring.  Take cuttings of non-flowering shoots in summer.

Garden Cultivation  Grow Thyme in any well drained soil. Trim after flowering to encourage new growth.  Suitable varieties for a Thyme Lawn - Wooley thyme, Silver Thyme, Golden-tipped Thyme and Lemon Thyme

Companion Planting Boosts most nearby plants. Beneficial to borage, cabbage and roses.  Deters cabbage worm. Attracts bees.  Plant thyme as a ground cover in orchards to attract pollinating insects to fruit trees. Enhances flavour in strawberries and shallots

Harvest - Pick all year round. Pick leaves before flowering for culinary and medicinal uses. Flowers taste like the leaves only milder and a bit sweeter. Some leave a sharp tingle on the tongue.  Use the flowers in place of minced leaves or as a garnish on soups, pasta, salads, dessert and in particular butter and sauces

For craft projects harvest thymes’ blooms while at their peak

Storage -  Can be dried. Hang drying produces great results (cover with paper bag), frozen or place in vinegar or oil.  

Culinary.   Common, lemon, orange and caraway thyme are all used in cooking

Use Thyme in soups, sauces, jellies, vinegars, oils, butters, bouquet garni and salt-free herb blends.

Medicinal - Respiratory complaints, mouthwashes, gargles, inhalations, skin conditions. Liniment with eucalyptus, marjoram or black pepper.  

Thyme Tea may relieve headaches bought on by tension or overtiredness

Qi tonic when prepared in alcohol or as an essential oil.

Use a Thyme/White Vinegar mixture to splash on insect bites.  May also repel insect.

Arts and Crafts

Thyme symbolises Strength and Courage

Use in wreaths, flower arrangements, potpourris and garlands.

Contraindications

Avoid Medicinal use during pregnancy (uterine stimulant)  Avoid in hyperthyroidism.

Thyme essential oil may have an irritating effect on the skin and mucous membranes.

Further information

For recipes and more information on how to use Thyme go to:- http://wangicommunitygarden.blogspot.com.au

References

Website accessed on 21 November 2013  http://www.unclelukes.com/companion-planting/companion-planting-chart

Website accessed on 21 November 2013  http://www.westcoastseeds.com/topicdetail/topic/companion-planting/

“Herb Drying Handbook”, Blose, N. and Cusick, D., 1993, Sterling Publishers, New York

“Herbs, How to grow them, How to use them” Tomnay, S, 1988, Leisure Magazines, Silverwater, Australia

“Herbal Treasures”, Shaudys, Phyllis V., 1990, Garden Way Publishing, US

“Companion Planting”, Franck, Gertrude, 1983, Thorsons Publisher Ltd, Munchen

“Jekka’s Complete Herb Book” McVicar, J, 1995, Hodder Headline Australia Pty Ltd, Rydalmere, Australia

“Basic Companion Planting”, Bigwood, D.,1991, Shepp Books, Hornsby, Australia

‘Yates Companion Planting Guide’ sourced on 21 November 2013 http://www.yates.com.au/vegetables/tips/companion-planting/

“The Energetics of Western Herbs Vol 1” Holmes, P., 1997, Snow Lotus Press, Boulder, USA

“Cooking with Thyme” Belsinger, S, The Herb Companion Magazine, April/May 1997 Edition, Logan Chamberlain, USA

Onion and Thyme Tart

The longer you cook the onions, the richer the flavour for this stunning creamy onion tart that’s easy on the wallet as well as the taste buds. This is designed to be a low cost recipe.

Ingredients

For the filling

• 50g/1¾oz butter
• 750g/1lb 10oz onions, peeled and finely sliced
• 3 sprigs fresh thyme, leaves only
• 2 free-range eggs, beaten
• 100ml/3½fl oz double cream
• salt and freshly ground pepper

 For the shortcrust pastry

• 100g/3½oz plain flour, plus a little extra for dusting
• pinch salt
• 50g/1¾oz cold butter, cut into small pieces

Preparation method 

1.     For the pastry, sift the flour into a mixing bowl and add a pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs and all the butter is combined.

 
2.     Add one to two tablespoons of water and mix to bring the mixture together as a dough. If it seems too dry add another tablespoon of water. Form into a ball and flatten into a disc, wrap in clingfilm and leave it to rest in the fridge for half an hour.
 
3.     Preheat the oven to 180C/350F/Gas 4.
 
4.     For the filling, heat a large heavy-based frying pan or saucepan over a medium heat. Add the butter and, once melted, stir in the onions along with a pinch of salt. Reduce the heat to medium low and cook the onions for 20-30 minutes, or until golden-brown and completely softened. Stir them often and make sure that none burn or stick to the bottom of the pan. Stir in the thyme.
 
5.     Remove the pastry from the fridge and roll out until the thickness of a $1 coin. Grease a 20cm/8in or 23cm/9in tart tin with butter and line the tin with the pastry, pressing it into the edges. Place in the preheated oven and bake for 10 minutes. Remove, brush the base and inside edges with a little of the beaten egg, place back in the oven for five minutes and then remove.
 
6.     Mix the remaining beaten egg with the cream and cooked onions. Season with a pinch of salt and pepper. Spoon the onion mixture into the pastry case and spread evenly.
 
7.     Place back into the preheated oven and cook for 30-35 minutes, or until the filling is set but with a slight wobble when poked. Remove from the oven and leave to cool for 10 minutes before slicing into wedges and serving. This is also delicious cold.

Note: For the taste test at the Garden Club Meeting, ready-made pastry was used and tarts were cooked in a pie maker.

Sourced on 6/12/2013 http://www.bbc.co.uk/food/recipes/onion_and_thyme_tart_25588

Thyme and Parsley Stuffing

Ingredients

·         1 onion, peeled and finely chopped

·         1 tbsp olive oil

·         2 tsp chopped fresh parsley

·         2 tsp chopped fresh thyme leaves

·         85g/3oz fresh white breadcrumbs

·         salt and freshly ground black pepper

·         1 egg, beaten

Preparation method

1.     Sweat the onion in the oil until soft but not coloured.

2.     Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind.

3.     Use to stuff meat or poultry, or roll into individual stuffing balls - cook these in the roasting tin with the meat for 30 minutes at the end of the cooking time.

Sourced on 6/12/2013 http://www.bbc.co.uk/food/recipes/thymeandparsleystuff_13559

Thyme Varieties

• Thymus citriodorus — various lemon thymes, orange thymes, lime thyme.
• Thymus herba-barona (caraway thyme) is used both as a culinary herb and a ground cover, and has a very strong caraway scent due to the chemical carvone.
• Thymus praecox (mother of thyme, wild thyme), cultivated as an ornamental
• Thymus pseudolanuginosus (woolly thyme) is not a culinary herb, but is grown as a ground cover.
• Thymus serpyllum (wild thyme, creeping thyme) is an important nectar source plant for bee. All thyme species are nectar sources, but wild thyme covers large areas of droughty, rocky soils.  The lowest-growing of the widely used thyme, it is good for walkways.
• Thymus vulgaris (common thyme, English thyme, summer thyme, winter thyme, French thyme, or garden thyme) is a commonly used culinary herb. It also has medicinal uses. Common thyme is a Mediterranean perennial which is best suited to well-drained soils and full sun.

References
Sourced on 10 December 2013 at http://en.wikipedia.org/wiki/Thyme

Wangi Garden Club Meeting Notes for 14 November 2013

Start of Meeting: Meeting opened at 7:20 pm. ,

Place:  Uniting Church Hall 1 Fench Road Wangi Wangi

Present: Lyn Muller, Helen Cattalini, Peter Cattalini, Ros Cowley, Martyn Little, Maureen Bishop, Myrna Sharplin, Sonje Dyke- Clarke, Pat McMillan, Joy Waugh, Anne Kelly, Barbara Nudd, David Hurt, Maja, Hurt

Apologies ; Jan Christensen

Minutes: Lyn Muller

•  Welcome to All.

•  Minutes from 24 October, 2013 were read.

•  Suggested all persons sign the attendance sheet, give email addresses if want contact re future meetings and take a name tag.

•  Request for $1 for the meetings.

•  Future Discussion re direction the WGC could take later in the minutes

Talk of the Month:

•  Parsley given by Ros Cowley ( herbalist)

•  Pesto from parsley + parsley dip with cream cheese was passed around for tasting. ( homemade by Ros)

•  Parsley talk and recipes are placed on the Wangi Garden Club Blog.

•  Discussion re Parsley and types.

Break for a cup of tea/coffee

Getting to know:

•  All members were asked to talk about something they have found interesting they have done in the garden ( 5 minutes)

General Discussion:

•  Question Box at the beginning of the meeting.

•  Raising money:

•  Selling cuttings: trading table and selling for the kitty...

•  Raffle - for Christmas meeting 12 Dec.

•  Future Activities:

•  Janet White to talk about propagation of natives (Sand and coconut fibre)

•  Flower grower Kim at lolly shop may be interested in talking about her flower growing.

•  Meeting times: every 3rd or 4th Thursday ?

Seeds/ bookmarks and pamphlets from council given out.

Much excellent discussion

Close of Meeting: 8:45